Recipes Desserts Cakes Birthday Cake Recipes Rainbow Birthday Cake Be the first to rate & review! 1 Photo This rainbow birthday cake is great for a kid's birthday party! Recipe by Amanda Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 30 mins Cook Time: 35 mins Additional Time: 1 hrs Total Time: 2 hrs 5 mins Servings: 16 Yield: 1 3-layer cake Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 ¾ cups white sugar 4 eggs 2 teaspoons vanilla extract 2 ¾ cups all-purpose flour 2 teaspoons baking powder ¾ teaspoon baking soda 1 ¼ cups buttermilk red, yellow, and blue food coloring Butter Icing: 1 cup unsalted butter, softened 1 pinch salt 4 cups confectioners' sugar ¼ cup heavy cream ½ teaspoon vanilla extract orange, green, and purple food coloring Fluffy Icing: 1 cup white corn syrup 2 egg whites ¼ teaspoon cream of tartar 1 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of three 9-inch round cake pans; line bottoms with parchment paper. Beat butter with sugar in a large bowl using an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each. Mix in vanilla extract. Combine flour, baking powder, and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Divide batter among 3 bowls. Tint one bowl red, one yellow, and one blue. Scrape each into one of the prepared pans and smooth the tops. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool cakes on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Turn out onto a cooling rack. Peel off parchment paper and let cool for 30 minutes before frosting. Beat unsalted butter and salt together in a large bowl until smooth. Beat in confectioners' sugar alternately with cream, making 3 additions of sugar and 2 of cream. Mix in vanilla extract. Divide butter icing among 3 bowls. Tint one orange, one green, and the other purple. Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread green icing on top. Add the blue layer and cover it with purple icing. Refrigerate for 30 minutes or until icing is firm. Place corn syrup in a saucepan and bring to a boil. Meanwhile, beat egg whites and cream of tartar together until frothy in a heat-proof bowl set over a pan of simmering water. Beat in the corn syrup in a thin, steady stream until stiff peaks form. Remove from heat and beat in vanilla. Top cake with fluffy icing. Cook's Note: Use milk instead of cream if you like. I Made It Print Nutrition Facts (per serving) 590 Calories 26g Fat 87g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 590 % Daily Value * Total Fat 26g 33% Saturated Fat 16g 80% Cholesterol 113mg 38% Sodium 272mg 12% Total Carbohydrate 87g 32% Dietary Fiber 1g 2% Total Sugars 59g Protein 5g Vitamin C 0mg 1% Calcium 79mg 6% Iron 1mg 7% Potassium 96mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved